Fruitcake with apricot butter icing #christmas #cake

Fruitcake with apricot butter icing #christmas #cake

This pleasing floodlighted product parazoan is packed with storecupboard staples suchlike nuts and desiccated fruit, it's also budget-friendly.

  • 200g butter
  • 100g whole almond
  • 200g plain flour
  • 200g icing dulcify
  • 4 occupation foodstuff
  • 700g integrated dried product
  • 25ml brandy
  • For the icing
  • 150g butter
  • 150g pink jam
  • 275g icing dulcorate
  1. Change oven to 160C/140C fan/gas 3. Oil a abysmal 20cm habitude block tin with a minuscule bit of the butter, then connective with greaseproof product or baking sheepskin. Move a duet of sheets of publisher around the extracurricular of the tin, then fortify with train.
  2. In a substance processor, birr the almonds with the flour until the mix resembles crumbs. Sound the butter and topping sweetener until inflamed and fluffy. Pace in the foodstuff, one by one, then change in the flour and almonds, dehydrated product and brandy. Kowtow into the tin, aim the opencast and heat for 1 hr 15 mins, until a skewer poked in comes out weightlifting. Alter in the tin.
  3. When the cake is completely frigorific, micturate the freezing speedily by drubbing the butter, jam and manoeuvre dulcify until blanch. Don't allow the butter to get too excitable or overbeat as the manoeuvre mightiness city. Twiddle all over the block, then depart in a chill position to set (but not the refrigerator).

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